Mexican Hot Chocolate Cookies
Recipe from Betty Crocker

Prize-Winning Recipe 2007! Bite into a crispy, chewy, spicy but mild chocolate cookie reminiscent of the classic Mexican hot chocolate drink.


Mexican Hot Chocolate Cookies

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Servings: 4 dozen cookies
Prep Time: 1 hr
Total Time: 1 hr
Related Categories: Chocolate Cookies, Cookies
 
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Ingredients
  • 1/4   cup
    sugar
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  • 1/4   teaspoon
    ground cinnamon
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  • 1/2   cup
    butter or margarine
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  • 1   tablet
    Mexican hot chocolate drink mix (from 19-ounce package)
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  • 1   pouch
    Betty Crocker® sugar cookie mix (1 pound 1.5 ounces)
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  • 1  
    egg
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  • 1   cup
    miniature semisweet chocolate chips (6 ounces)
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Directions
1.
Heat oven to 375 degrees F. In small bowl, mix sugar and cinnamon; set aside.
2.
In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
3.
Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.
4.
Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.
5.
Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.

Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 90 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 40mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 9g); Protein 0g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%. Exchanges: 0 Starch; 1 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 1 Fat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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